In this spicy cumin lamb recipe, boneless lamb leg meat works best, with its tender meat that’s not excessively fatty. Don’t slice the lamb too thinly, as you want to keep some texture in the final dish. It is also possible to use mutton in a stir-fry as a lamb alternative, as the high cooking temperature helps to tenderize this otherwise tough meat.
Chinese cooking wine is an essential and authentic ingredient for many Chinese dishes, but you can substitute this ingredient with Mirin or dry sherry if it’s hard to source at your local grocery store. The Chinese dried chilies should be removed from the pan before consuming the dish. They’re not intended to be eaten, but rather to be sautéed whole to add a touch of heat to the final flavor.
Xinjiang Cuisine and the Origins of Cumin Lamb
There are a whole host of styles within Chinese cooking. Xinjiang cuisine hails from Northwest China and is a region situated along the ancient Silk Road blending Central Asian, Middle Eastern, and Chinese influences. The result is a cuisine filled with bold, aromatic, and meat-forward dishes. Lamb and beef dominate in these recipes owing to the region’s pastoral culture.
Cumin lamb is one of the most well-known dishes connected to the Xinjiang province. Cumin arrived in China through trade routes before becoming embedded in local cooking. The stir-fry version of cumin lamb developed as a modern dish, adapted for Chinese wok cooking techniques. Cumin pairs perfectly with the rich flavors of lamb fat, bringing warm, earthy notes, with heat, for a bold and layered dish.
What to Serve with Cumin Lamb
A traditional Chinese cumin lamb recipe will be served alongside other classic Chinese dishes, such as steamed rice or hand-pulled noodles. You could also adopt a fusion-cooking approach and take inspiration from Western cooking with our selection of six of the best sides to serve with lamb, such as grilled zucchini, for a lighter side dish.
Any leftover lamb can be used in a variety of recipes from around the world, from a Moroccan lamb tagine to a Turkish lamb pilau.
